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A Tale of Thanksgiving Pie

A few years ago we had a large thanksgiving dinner to attend and my sister, Michelle and I thought we'd show-off our baking talents and take care of dessert. Five delicious pumpkin pies. We put on our aprons, grabbed our ingredients and set to work.

My kitchen had recently gone through an organization vamp which included new fancy, clear tupperware containers to house my flour, sugar and... salt. We measured these well organized ingredients, plopped into pre-made pie crusts (come'on it was FIVE pies) and then into the oven.

Dessert? easy.

Well, let me tell you something: A large, clear container of sugar looks veerrry similar to a large, clear container of salt. Ya, that's right, instead of a couple cups of sugar we put in a couple cups of SALT. The pies looked.... odd. And they tasted TERRIBLE.

Dessert? Turns out not so easy.

Let this be a lesson to all, label your containers. Luckily, we had time to whip up another salt-free batch, and we will NEVER make that mistake again.

19 comments:

I have the most amazing carrot cake recipe. It's from the cookbook Rebar, and I often make it for special occasions. I'm making one to bring to T'giving dinner at a friend's house tomorrow. The cream cheese icing is the best part, but the cake part is pretty good too :-)

So funny (although I'm sure it wasn't at the time!) I ended up making lemon pie but you can't go wrong with a yummy apple crisp with french vanilla ice cream - yum!Hope you've had a lovely Thanksgiving weekend :)